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Tuna-cado Sandwich
Give your tuna sandwich a fresh, modern upgrade with this vibrant take on a classic. Creamy avocado and zesty Italian dressing come together in a mayo-free tuna salad, served on Stonemill® Sourdough Multigrain Rye for a bold, delicious bite.
Preparation time
15 min
Total Time
25 min
Servings
2
Servings
Made with Sourdough Multigrain Rye Bread
Ingredients
- 4 slices Stonemill® Sourdough Multigrain Rye, toasted
- 1 can (170 g) tuna, drained well and lightly flaked
- 1 rib celery, finely chopped
- 2 tbsp (30 mL) Italian dressing
- 1 tbsp (15 mL) finely chopped pickle
- 1 tbsp (15 mL) finely chopped fresh dill
- 1/4 tsp (1 mL) each salt and pepper 1/2 avocado, pitted, peeled and sliced 4 slices tomato
- 2 slices red onion rounds
Directions
- Combine tuna, celery, dressing, pickle, dill, salt and pepper.
- Evenly spread the tuna mixture over 2 slices of Stonemill® Sourdough Multigrain Rye.
- Top with avocado, tomato, and red onion.
- Cap each with a remaining bread slice.
Tip: Add healthy greens to the tuna-cado sandwich - try spinach or arugula.
